Cheesy Smash Burgers (Print Version)
Crispy-edged patties with melted cheese on toasted buns, ready in 25 minutes.
# What You'll Need:
→ Beef
01 - 1 lb ground beef, 80/20 blend recommended
02 - Salt and freshly ground black pepper, to taste
→ Cheese
03 - 4 slices American cheese (or cheddar or preferred melting cheese)
→ Buns & Toppings
04 - 4 burger buns, toasted
05 - 2 tbsp unsalted butter, for toasting buns
06 - Sliced pickles, as desired
07 - 1 small red onion, thinly sliced
08 - 4 leaves lettuce
09 - 4 slices tomato
→ Burger Sauce
10 - 3 tbsp mayonnaise
11 - 1 tbsp ketchup
12 - 1 tsp yellow mustard
13 - 1 tsp pickle relish
14 - Pinch of smoked paprika
# How to Make It:
01 - Place a cast-iron skillet or griddle over high heat and allow it to get shimmering hot, approximately 5 minutes.
02 - Divide the ground beef into 4 equal loosely packed balls. Do not season at this stage.
03 - Butter the inside halves of each burger bun. Place them buttered-side down in the skillet and toast until golden brown. Remove and set aside.
04 - Place the beef balls onto the hot skillet. Immediately press each ball flat to about ¼-inch thickness using a sturdy metal spatula pressed over parchment paper. Season the top generously with salt and freshly ground black pepper.
05 - Cook the patties for 1½ to 2 minutes until crisp edges form and juices rise to the surface. Flip each patty and immediately place one slice of cheese on top.
06 - Continue cooking for 1 more minute until the cheese is fully melted. Remove patties from the skillet.
07 - Spread the prepared burger sauce on the bottom half of each toasted bun. Layer with lettuce, tomato slices, pickles, and red onion rings. Place the cheesy patties on top and cap with the bun tops. Serve immediately.
# Expert Advice:
01 -
- Those lacy, crispy edges you get from smashing the patties thin are impossible to replicate any other way, and once you taste them, regular burgers feel incomplete.
- The whole thing comes together in under 30 minutes, which makes it perfect for those evenings when takeout is tempting but something homemade sounds better.
02 -
- The skillet must be fully preheated before the beef touches it, because a lukewarm pan will steam the meat instead of searing it and you will lose that signature crust.
- Do not move the patties around after smashing them, since peeling them up too early tears the crispy edges away from the meat.
03 -
- Place a small dab of mustard on the raw side of the patty before flipping, because it cooks into the meat and adds a tangy depth nobody can quite identify but everyone loves.
- If your spatula is not sturdy enough to press the balls flat, use a second heavy skillet or a burger press to do the smashing with even pressure.